Re: making cream cheese & whey

[Guest guest]

If you want the whey for fermenting vegies learn from my mistake and don't

use the whey from kefir. I did, not realizing the kefir whey had yeast in

it. After fermenting for three days on the counter I transferred my carrots

to the refrigerator. The yeast stayed active and a couple days later the jar

exploded. I had carrots all over the place. I didn't realize my mistake

until a sausage maker explained that you can't use kefir as an activator for

fermented sausage because of the yeast. I agree, the cheese and whey in

yogurt aren't as good as the cheese and whey from other fermented dairy

products as it has been heated. I usually use the whey from clabbered milk

(raw milk with buttermilk added to it left to sit on the counter for 24

hours). There are other cultured dairy products that should do the trick as

well.

[Guest guest]

It would be a shame to destroy the enzymes in raw milk by heating

it for yogurt, any room temperature culture would make curds.

I use kéfir, have not tried others.

01/04/01 12:55:41 PM, Aubin Parrish <aubinparrish@...> wrote:

>In the instructions for whey and cream cheese in NT,

>it calls for piima starter culture, but it also says

> " fresh raw milk will separate and sour without the

>addition of starter culture " . Does this mean that if

>I get Claravale raw milk I don't need a starter

>culture to make cream cheese and whey with it? Can I

>just follow the same directions without a starter?

>Has anyone else done this? Is it as

>temperature-sensitive as the book says piima milk is

>(keep between 72-75 degrees)?

>

>Without piima starter, but with raw milk, would I be

>better off making yogurt and then making yogurt cheese

>with it?

>

>Aubin

>

>__________________________________________________

>

[Guest guest]

>Does this mean that if

> I get Claravale raw milk I don't need a starter

> culture to make cream cheese and whey with it? Can I

> just follow the same directions without a starter?

> Has anyone else done this?

I have done this. Be warned that though raw milk works, it may sit on your

counter much longer than the 3 days specified. Mine took about a week. I

have a cooler kitchen. All I did was pour a quart of fresh (i.e. bought

that day) raw milk into a wide mouth quart jar, cap it, and sit it out. I

started checking after about day 3 for signs of curds forming. Took till

day 6, late afternoon. I drained it and had a lot of whey and about 1/4 to

1/2 cup of " cream cheese " --however, my cream cheese loving child didn't

really like it. I'm hoping the taste will grow on her--I'm assuming it's

due to tastebuds being influenced by commercial products (we used to buy

organic valley cream cheese).

Good Luck!

[Guest guest]

> It would be a shame to destroy the enzymes in raw

> milk by heating

> it for yogurt, any room temperature culture would

> make curds.

> I use kéfir, have not tried others.

I agree, but I don't have any culture yet except

yogurt. I don't want to waste the milk by trying

something that won't work. Maybe I'll try one batch

with no added culture and one of the no-cook yogurt

method. I plan to order some other cultures, but that

won't help me this week.

Aubin

__________________________________________________

[Guest guest]

> I have done this. Be warned that though raw milk

> works, it may sit on your

> counter much longer than the 3 days specified.

I wonder what would happen if I put it in my gas oven

with just the pilot light heat? It stays about 100

degrees, I think.

> 1/2 cup of " cream cheese " --however, my cream cheese

> loving child didn't

> really like it.

Was it more sour than commercial cream cheese? Did

you like it? We've had 's cultured cream cheese

in the past, and it has a more yogurt-like flavor than

other cream cheese.

Aubin

__________________________________________________

[Guest guest]

For cottage cheese, Put the bottle of (skimmed) raw milk in the

cupboard for approx. 6 days.

Then pour it into cheesecloth and hang it till all the whey drips out.

Then you have the cheese....

consume within a couple of days unless you have a cheese press to get

all of the whey out b/c it turns alcoholic

Use the whey for pickling veggies.

> In the instructions for whey and cream cheese in NT,

> it calls for piima starter culture, but it also says

> " fresh raw milk will separate and sour without the

> addition of starter culture " . Does this mean that if

> I get Claravale raw milk I don't need a starter

> culture to make cream cheese and whey with it? Can I

> just follow the same directions without a starter?

> Has anyone else done this? Is it as

> temperature-sensitive as the book says piima milk is

> (keep between 72-75 degrees)?

>

> Without piima starter, but with raw milk, would I be

> better off making yogurt and then making yogurt cheese

> with it?

>

> Aubin

>

> __________________________________________________

>